Delicious Baked Chicken Ricotta Meatballs served with a creamy Spinach Alfredo Sauce.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:4-6 servings 1x
Category:Main Course
Method:Baking and Stovetop
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
1 1/2 pounds ground chicken
3/4 cup whole-milk ricotta cheese, drained if watery
1/2 cup finely grated Parmesan cheese
1/2 cup plain breadcrumbs
1 large egg
3 cloves garlic, minced
2 tablespoons finely chopped fresh parsley
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
Olive oil spray or 1 tablespoon olive oil, for the baking dish
3 tablespoons butter
4 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups heavy cream
1/2 cup chicken broth
3/4 cup freshly grated Parmesan cheese
4 cups fresh baby spinach
1/4 teaspoon Italian seasoning
1/4 teaspoon black pepper
Salt, to taste
Pinch of ground nutmeg, optional
Extra grated Parmesan cheese, for garnish
Chopped fresh parsley, for garnish
Crushed red pepper flakes, for garnish
Instructions
Preheat the oven to 400°F. Lightly grease a large baking dish or rimmed baking sheet with olive oil or cooking spray.
In a large bowl, combine the ground chicken, ricotta, Parmesan, breadcrumbs, egg, minced garlic, parsley, Italian seasoning, onion powder, salt, and black pepper. Mix gently until just combined.
Shape the mixture into approximately 16–20 meatballs, about 1 1/2 inches in diameter. Arrange them in the prepared baking dish.
Bake for 18–23 minutes until cooked through, with centers reaching 165°F. Broil for 1–2 minutes for a golden finish.
Melt butter in a large skillet over medium heat. Add minced garlic and cook until fragrant.
Sprinkle in flour and whisk for about 1 minute. Gradually add chicken broth and heavy cream, stirring until smooth.
Bring the sauce to a gentle simmer and cook for 3–5 minutes until it thickens.
Reduce heat to low, stir in Parmesan cheese until melted, then add Italian seasoning, black pepper, and optional nutmeg.
Stir in baby spinach and cook until wilted. Adjust thickness with chicken broth or cream as needed.
Transfer baked meatballs into the skillet with the sauce, spoon sauce over them, and simmer gently for 2–3 minutes.
Garnish with extra Parmesan cheese, fresh parsley, and red pepper flakes. Serve immediately over pasta, mashed potatoes, rice, or roasted vegetables.
Notes
Refrigerate the meatball mixture for easier shaping if too wet.
Adjust seasoning to taste, especially salt due to Parmesan’s saltiness.
For a spicier dish, add more crushed red pepper flakes.